CN111480835A - Coconut chestnut and pearl vine stuffing and preparation method thereof - Google Patents
Coconut chestnut and pearl vine stuffing and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
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- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
The invention relates to a coconut chestnut and pearl filling and a preparation method thereof, the coconut chestnut and pearl filling adopts lotus, peanut chips, trehalose, xylitol solution, corn oil, peanut oil, real fruit grains, white bean paste and arrowroot as raw materials, and different raw materials are treated by methods of fermentation, repeated saccharification and the like; and finally, the various raw materials are better fused by methods of boiling, pulping and frying for multiple times, so that the sweet smell and palatability of the finished product are improved. The coconut chestnut and pearl filling disclosed by the invention contains various nutrient substances, very rich dietary fibers, very high vitamin content and various mineral elements, especially high contents of calcium, iron, selenium and the like, can effectively supplement nutrient components of an organism, improve the disease resistance of the organism, strengthen the body and have good effects on preventing and treating iron deficiency greedy blood and osteoporosis; it also has effects in caring skin, tranquilizing mind, relieving restlessness, invigorating stomach, promoting digestion, removing toxic substances, moistening lung, relieving cough, preventing influenza, reducing weight, nourishing body, and preventing and resisting cancer.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to coconut chestnut and pearl vine stuffing and a preparation method thereof.
Background
When the demand and supply of iron are unbalanced, the iron in the body is exhausted, and then the iron in red blood cells is deficient, and finally iron deficiency anemia is caused, which is mainly manifested as microcytic hypopigmentation anemia and other abnormalities caused by iron deficiency. Iron deficiency anemia is the most common anemia, with significantly higher incidence rates in developing countries, economically undeveloped areas, as well as in infants and women of childbearing age. The iron requirement of infants is high, and if the infants do not supplement supplementary foods with high iron content such as eggs and meat, iron deficiency is easily caused; teenagers are prone to iron deficiency due to food preference; female has increased menstruation, pregnancy or lactation, and the iron-deficiency anemia is easily caused if high-iron food is not supplemented.
Iron deficiency anemia is generally treated by means of medicines, and is usually treated by compound ferrous sulfate tablets, but the iron deficiency anemia has side effects such as nausea, vomiting, stomachache, diarrhea and the like, and the unpleasant iron rust taste makes many people not want to take the iron deficiency anemia.
In view of this, this patent is filed.
Disclosure of Invention
The coconut chestnut and pearl filler contains various nutrient substances, can effectively supplement nutrient components of organisms, improves the disease resistance of the organisms, strengthens the bodies, and has better effects on preventing and treating iron-deficiency greedy blood and osteoporosis.
The invention aims to provide coconut chestnut and pearl stuffing.
The invention also aims to provide a preparation method of the coconut chestnut and pearl stuffing.
According to the specific embodiment of the invention, the coconut chestnut precious vine filling is prepared from the following raw materials: lotus, peanut slices, trehalose, xylitol solution, corn oil, peanut oil, pineapple mud, cranberry, pure winter melon, ferment, jaboticaba, real fruit grains, white bean paste and arrowroot, wherein the real fruit grains comprise saccharified potato grains, saccharified water chestnut grains, saccharified coconut pulp grains, saccharified papaya slices and saccharified snow lotus slices.
According to the specific embodiment of the invention, the coconut chestnut precious vine filling is prepared from the following raw materials in parts by weight:
4-8 parts of lotus, 6-12 parts of peanut chips, 1-3 parts of trehalose, 0.9-1.3 parts of xylitol solution, 18-26 parts of corn oil, 1.0-2.0 parts of peanut oil, 2-6 parts of pineapple mud, 0.3-0.7 part of cranberry, 0.3-0.7 part of pure winter melon, 0.5-1.5 parts of ferment, 0.5-1.5 parts of jabotium fruit, 3-7 parts of real fruit grains, 10-26 parts of white sweetened bean paste and 0.4-1.2 parts of arrowroot.
According to the specific embodiment of the invention, the coconut chestnut precious vine filling is prepared from the following raw materials in parts by weight:
6 parts of lotus, 9 parts of peanut slices, 2 parts of trehalose, 1.1 parts of xylitol solution, 22 parts of corn oil, 1.5 parts of peanut oil, 4 parts of pineapple mud, 0.5 part of cranberry, 0.5 part of pure winter melon, 1 part of ferment, 1 part of jaboticaba, 5 parts of real fruit grains, 18 parts of white bean paste and 0.8 part of arrowroot.
According to the embodiment of the invention, the coconut chestnut and precious vine filling is prepared from coconut, navel orange, apple, lemon, pineapple, water chestnut, rock candy and honey.
According to the specific embodiment of the invention, the coconut chestnut and pearl filling is prepared from the following raw materials in parts by weight: 2 to 4 portions of coconut, 0.6 to 0.8 portion of navel orange, 0.6 to 0.8 portion of apple, 0.2 to 0.4 portion of lemon, 2 to 4 portions of pineapple, 0.2 to 0.4 portion of water chestnut, 0.5 to 1.5 portions of rock candy and 0.2 to 0.6 portion of honey.
According to the specific embodiment of the invention, the coconut chestnut and pearl filling comprises the following steps:
i: cleaning coconut, navel orange, apple, lemon, pineapple and water chestnut, soaking in saline water for 5-10 minutes respectively, then soaking in clear water for 10-20 minutes respectively, taking out, washing with clear water, and draining; removing shell of coconut, and collecting coconut juice; cutting navel oranges into pieces, cutting apples into pieces, cutting lemons into pieces, peeling pineapples, cutting into pieces, and removing shells of water chestnuts to form navel oranges, apples, lemon pieces, pineapples and water chestnuts with shells removed;
II: mixing the lemon slices obtained in the step I, dried lily and lotus seeds, adding water, cooking, adding rock sugar, and stirring to melt to form a premixed fermentation material; mixing the premixed fermentation material with the coconut juice, the navel orange blocks, the apple blocks, the pineapple blocks and the hulled water chestnuts obtained in the step I, adding purified water, carrying out sealed fermentation at 30-34 ℃ for 2-4 days, stirring for 1-2 times every day, filtering, removing material residues, and retaining material liquid to form the navel coconut shell apple ferment.
According to the specific embodiment of the invention, the coconut chestnut and pearl filling comprises the following steps: peeling potato, water chestnut, coconut pulp, pawpaw and saussurea involucrata respectively, removing seeds, and cutting into granules to obtain potato granules, water chestnut granules, coconut pulp granules, pawpaw dices and saussurea involucrata dices; respectively blanching with saline water, immediately cooling to normal temperature with cold water, taking out, respectively adding into the compound syrup, mixing, standing for 12-48 hr, covering a layer of xylitol on the surface, and standing for 12-48 hr; respectively taking out, dividing into 5 parts, respectively mixing the fished sweet potato granules, the water chestnut granules, the coconut granules, the pawpaw dices and the snow lotus dices with one part of the other compound syrup, uniformly mixing, standing for 12-48 hours, and finally respectively cooking until the sugar degree is 78-82 degrees to form saccharified sweet potato granules, saccharified water chestnut granules, saccharified coconut granules, saccharified pawpaw dices and saccharified snow lotus dices for later use, and mixing to obtain the real fruit granules before use.
According to the coconut chestnut and pearl filling of the specific embodiment of the invention, further, the composite syrup is prepared from the following raw materials in parts by weight: 15-25 parts of trehalose, 15-25 parts of white granulated sugar, 10-14 parts of water, 0.3-0.7 part of ginger, 0.05-0.08 part of lemon, 0.6-0.8 part of pineapple, 3-5 parts of loquat juice, 5-7 parts of coconut juice and 0.005-0.015 part of cherokee rose fruit.
According to the specific embodiment of the invention, the coconut chestnut and pearl filling is prepared by the following steps: weighing all the raw materials of the compound syrup according to the weight, uniformly mixing, heating to 80-86 ℃, and boiling for 1-3 hours to obtain the compound syrup.
According to the embodiment of the invention, the coconut chestnut precious vine filling is prepared by mixing saccharified sweet potato grains, saccharified water chestnut grains, saccharified coconut meat grains, saccharified papaya dices and saccharified snow lotus dices according to the weight ratio of 1:1:1:1:1 to form the real fruit grains.
According to the coconut chestnut and pearl stuffing of the embodiment of the invention, 10g of salt is added into 10kg of sweet potato grains, water chestnut grains, coconut meat grains, papaya dices or snow lotus dices in the blanching process, and then the sweet potato grains, the water chestnut and pearl stuffing are placed into boiled water for blanching for 1-3 minutes.
According to the embodiment of the invention, the coconut chestnut and pearl stuffing is prepared by adding xylitol into potato granules, water chestnut granules, coconut meat granules, papaya slices or snow lotus slices of 10kg below 3 kg.
According to the coconut chestnut precious vine filling of the embodiment of the invention, further, 16g of potassium sorbate, 8g of dehydro sodium cerate and 4g of antioxidant are respectively added into 10kg of saccharified sweet potato granules, saccharified water chestnut granules, saccharified coconut meat granules, saccharified pawpaw granules or saccharified snow lotus granules, and the mixture is uniformly mixed for standby application and mixed before use to obtain the real fruit granules.
According to the embodiment of the invention, the preparation method of the coconut chestnut and pearl filling comprises the following steps:
(1) mixing lotus, peanut slices, trehalose, xylitol solution, corn oil and peanut oil, cooking for 1-2 hours, and then pulping to form mixed slurry;
(2) and (2) cooking the mixed slurry obtained in the step (1) for 1-2 hours again, adding pineapple puree, cranberry, pure winter melon, enzyme, jaboticaba and real fruit grains, frying until the sugar degree is 55-65 ℃, adding white bean paste and arrowroot, and continuously frying until the sugar degree is 68-70 ℃ and the water content is 21-23.5%, thus obtaining the coconut and chestnut and cranberry stuffing.
According to the specific embodiment of the invention, the preparation method of the coconut chestnut and cranberry filling comprises the step (1), wherein the particle size of the mixed slurry is 80-200 meshes.
According to the specific embodiment of the invention, the preparation method of the coconut chestnut and pearl vine stuffing is characterized in that the cooking temperature is 95-100 ℃.
According to the embodiment of the invention, the preparation method of the coconut chestnut and pearl vine stuffing comprises the step (2), wherein the temperature for cooking again is 95-100 ℃.
According to the specific embodiment of the invention, the preparation method of the coconut chestnut and cranberry filling is implemented, wherein the temperature for stir-frying or continuous stir-frying is 140-160 ℃.
The water chestnut, namely the water chestnut and the water chestnut are sweet, astringent, flat and nontoxic; it is rich in protein, unsaturated fatty acid, vitamins and trace elements. Has effects of promoting urination, promoting lactation, quenching thirst, and relieving alcoholism.
The white bean paste used in the invention is chickpea white bean paste, the chickpea belongs to leguminous herbaceous plants and originates from western regions and eastern regions of Asia, the starch of the chickpea has chestnut fragrance, is easy to absorb and digest, is rich in dietary fiber, protein, calcium, zinc, potassium, selenium, chromium, Vc, Vb and the like, and has the reputation of coarse food grains in coarse food grains. Is especially suitable for patients with diabetes, hyperlipemia and obesity; it has obvious effects in treating diabetes and cardiovascular diseases, replenishing blood, and supplementing calcium. The research result of the medicinal function is also quite abundant in foreign countries.
Trehalose has a magical protective effect on organisms because trehalose can form a unique protective film on the cell surface under severe environmental conditions such as high temperature, high cold, high osmotic pressure, drying and dehydration and the like, so that protein molecules are effectively protected from being inactivated without denaturation, and the life process and biological characteristics of the organisms are maintained. However, other saccharides such as sucrose and glucose do not have this function in nature. The unique functional characteristic ensures that the trehalose can be used as an excellent activity protective agent for protein drugs, enzymes, vaccines and other biological products, also can be used as an important component of cosmetics for keeping cell activity and moisture, can be used as a unique food ingredient for preventing food deterioration, keeping the fresh flavor of food and improving the quality of food, and greatly expands the function of the trehalose as natural edible sweet sugar.
The honey in the invention adopts rose honey, and the rose honey has the effects of beautifying, soothing and stabilizing emotion; the nutrient components of the rose honey are natural nutrient substances, and the monosaccharide, the vitamins, the enzymes and other bioactive substances of the rose honey are beneficial to being absorbed by skin cells, can effectively improve the nutrient state of the skin surface, enables the skin to be fine and smooth, keeps natural ruddy, and is beneficial to delaying the aging of the skin cells, thereby playing the role of delaying or reducing wrinkles and the like.
Hunan lotus, a special product in Hunan, is called the "first lotus seed in China" because of its characteristics of high protein, low fat, good taste, etc.
The preparation method of the pure winter melon paste comprises the following steps: peeling fructus Benincasae, removing seeds, slicing, decocting in water, mashing, draining off most of water, adding white sugar, glucose syrup, salt and oleum Rapae, and parching to obtain pure fructus Benincasae.
Fructus Rosae Laevigatae, sour, sweet, astringent and neutral in nature; entering kidney, bladder and large intestine meridians; secure essence and reduce urination, secure metrorrhagia and stop leukorrhagia, astringe intestines to check diarrhea; can be used for treating spermatorrhea, enuresis, frequent micturition, metrorrhagia, leukorrhagia, chronic diarrhea, and dysentery.
The cranberry has the effects of resisting bacteria, resisting oxidation and lowering blood pressure, and also has the functions of relaxing bowel, reducing cholesterol, preventing heart diseases and arteriosclerosis, resisting oxidation, tumors and viruses, protecting liver and resisting ulcer.
Compared with the prior art, the invention has the beneficial effects that:
1. the coconut chestnut and pearl vine stuffing is pretreated by adopting various methods as raw materials, wherein effective ingredients in lemon, navel orange, apple, pineapple and water chestnut are extracted by adopting a fermentation method to form enzyme; the method of saccharification for many times is adopted to improve the nutrient components and the taste of the sweet potato granules, the water chestnut granules, the coconut meat granules, the pawpaw dices and the snow lotus dices; finally, various raw materials are better fused through methods of boiling, pulping and frying for multiple times, and the sweet smell and palatability of the finished product are improved;
2. the coconut chestnut and pearl filling disclosed by the invention contains various nutrient substances, very rich dietary fibers, very high vitamin content and various mineral elements, especially high contents of calcium, iron, selenium and the like, can effectively supplement nutrient components of an organism, improve the disease resistance of the organism, strengthen the body and have good effects on preventing and treating iron deficiency greedy blood and osteoporosis;
3. the coconut chestnut and pearl vine stuffing can beautify the flesh, nourish the face, calm the nerves, relieve restlessness, invigorate the stomach, promote digestion, expel toxin, moisten the lung, relieve cough, prevent influenza, lose weight, nourish the body and prevent and resist cancers.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
The following 1 part by weight represents 1 g.
Example 1
The embodiment provides a coconut and chestnut precious vine filling which is prepared from 8 parts of lotus, 6 parts of peanut slices, 3 parts of trehalose, 0.9 part of xylitol liquid, 26 parts of corn oil, 1.0 part of peanut oil, 6 parts of pineapple paste, 0.3 part of cranberry, 0.7 part of pure winter melon, 0.5 part of enzyme, 1.5 parts of jaboticaba, 3 parts of real fruit grains, 26 parts of white bean paste and 0.4 part of arrowroot, wherein the real fruit grains comprise saccharified potato grains, saccharified water chestnut grains, saccharified coconut grains, saccharified diced pawpaw and saccharified diced saussurea involucrata.
Wherein the ferment is a cocoanut shell apple ferment, and the ferment is prepared from the following raw materials: 2-4 parts of coconut, 0.6 part of navel orange, 0.8 part of apple, 0.2 part of lemon, 4 parts of pineapple, 0.2 part of water chestnut, 1.5 parts of rock candy and 0.2 part of honey.
The preparation method of the coconut chestnut and pearl vine stuffing comprises the following steps:
(1) mixing lotus, peanut slices, trehalose, xylitol solution, corn oil and peanut oil, cooking for 2 hours, and then pulping to form mixed slurry;
(2) and (2) cooking the mixed slurry obtained in the step (1) for 2 hours again, adding pineapple mud, cranberries, pure winter melon, enzyme, jaboticaba and real fruit grains, frying until the sugar degree is 55 degrees, adding white bean paste and arrowroot, and continuously frying until the sugar degree is 70 degrees and the water content is 21 percent to obtain the coconut and chestnut and pearl filling.
Example 2
The embodiment provides a coconut chestnut and precious vine filling which is prepared from the following raw materials, 4 parts of lotus, 12 parts of peanut sheets, 1 part of trehalose, 1.3 parts of xylitol liquid, 18 parts of corn oil, 2.0 parts of peanut oil, 2 parts of pineapple paste, 0.7 part of cranberry, 0.3 part of pure winter melon, 1.5 parts of enzyme, 0.5 part of jaboticaba, 7 parts of real fruit grains, 10 parts of white sweetened bean paste and 1.2 parts of arrowroot.
Wherein the ferment is a cocoanut shell apple ferment, and the ferment is prepared from the following raw materials: 4 parts of coconut, 0.6 part of navel orange, 0.8 part of apple, 0.2 part of lemon, 4 parts of pineapple, 0.2 part of water chestnut, 1.5 parts of rock candy and 0.2 part of honey.
The preparation method of the ferment comprises the following steps:
i: cleaning coconut, navel orange, apple, lemon, pineapple and water chestnut, soaking with saline water for 5 minutes respectively, then soaking with clear water for 20 minutes respectively, taking out, washing with clear water, and draining; removing shell of coconut, and collecting coconut juice; cutting navel oranges into pieces, cutting apples into pieces, cutting lemons into pieces, peeling pineapples, cutting into pieces, and removing shells of water chestnuts to form navel oranges, apples, lemon pieces, pineapples and water chestnuts with shells removed;
II: mixing the lemon slices obtained in the step I, dried lily and lotus seeds, adding water, cooking, adding rock sugar, and stirring to melt to form a premixed fermentation material; mixing the premixed fermentation material with the coconut juice, the navel orange blocks, the apple blocks, the pineapple blocks and the hulled water chestnuts obtained in the step I, adding purified water, carrying out sealed fermentation at 30 ℃ for 2 days, stirring for 2 times every day, filtering, removing material residues, and retaining material liquid to form the navel coconut shell chestnut apple enzyme.
The preparation method of the real fruit granules comprises the following steps: peeling potato, water chestnut, coconut pulp, pawpaw and saussurea involucrata respectively, removing seeds, and cutting into granules to obtain potato granules, water chestnut granules, coconut pulp granules, pawpaw dices and saussurea involucrata dices; respectively blanching, adding 10g of salt into each 10kg of the sweet potato granules, the water chestnut granules, the coconut meat granules, the pawpaw dices or the snow lotus dices, then blanching in boiled water for 3 minutes, immediately cooling in cold water to normal temperature, fishing out, respectively adding into the composite syrup, uniformly mixing, standing for 12 hours, then covering a layer of xylitol on the surface, adding less than 3kg of xylitol into each 10kg of the sweet potato granules, the water chestnut granules, the coconut meat granules, the pawpaw dices or the snow lotus dices, and continuously standing for 48 hours; respectively taking out, dividing into 5 parts, respectively mixing with one part of the compound syrup, mixing uniformly, standing for 12 hr, and finally, respectively cooking until the sugar degree is 82 degrees to form saccharified sweet potato granules, saccharified water chestnut granules, saccharified coconut meat granules, saccharified pawpaw and saccharified saussurea involucrata, wherein 16g of potassium sorbate, 8g of sodium dehydrowax and 4g of antioxidant are respectively added into each 10kg of saccharified sweet potato granules, saccharified water chestnut granules, saccharified coconut meat granules, saccharified pawpaw or saccharified saussurea involucrata, and the saccharified sweet potato granules, the saccharified water chestnut granules, the saccharified coconut meat granules, the saccharified pawpaw and the saccharified saussurea involucrata are mixed according to the weight ratio of 1:1:1:1: 1:1 to obtain the real fruit granules.
The compound syrup is prepared from the following raw materials: 25 parts of trehalose, 15 parts of white granulated sugar, 14 parts of water, 0.3 part of ginger, 0.08 part of lemon, 0.6 part of pineapple, 5 parts of loquat juice, 7 parts of coconut juice and 0.015 part of cherokee rose fruit.
The preparation method of the compound syrup comprises the following steps: weighing all the raw materials of the compound syrup according to the weight, uniformly mixing, heating to 86 ℃, and boiling for 1 hour to obtain the compound syrup.
The preparation method of the coconut chestnut and pearl vine stuffing comprises the following steps:
(1) mixing lotus, peanut slices, trehalose, xylitol solution, corn oil and peanut oil, cooking for 2 hours at 95 ℃, and then pulping to form mixed slurry with the particle size of 200 meshes;
(2) and (2) cooking the mixed slurry obtained in the step (1) for 2 hours at 95 ℃, adding pineapple paste, cranberry, pure winter melon, enzyme, jaboticaba and fruit granules, frying at 140 ℃ until the sugar degree is 65 ℃, adding white bean paste and arrowroot, continuously frying at 140 ℃ until the sugar degree is 70 ℃ and the water content is 21%, and thus obtaining the coconut and chestnut precious vine stuffing.
Example 3
The embodiment provides a coconut and chestnut precious vine filling which is prepared from 6 parts of lotus, 9 parts of peanut slices, 2 parts of trehalose, 1.1 parts of xylitol liquid, 22 parts of corn oil, 1.5 parts of peanut oil, 4 parts of pineapple paste, 0.5 part of cranberry, 0.5 part of pure winter melon, 1 part of enzyme, 1 part of jaboticaba, 5 parts of fruit granules, 18 parts of white sweetened bean paste and 0.8 part of arrowroot.
Wherein the ferment is a cocoanut shell apple ferment, and the ferment is prepared from the following raw materials: 3 parts of coconut, 0.7 part of navel orange, 0.7 part of apple, 0.3 part of lemon, 3 parts of pineapple, 0.3 part of water chestnut, 1.0 part of rock candy and 0.4 part of honey.
The preparation method of the ferment comprises the following steps:
i: cleaning coconut, navel orange, apple, lemon, pineapple and water chestnut, soaking in saline water for 8 minutes respectively, then soaking in clear water for 15 minutes respectively, taking out, washing with clear water, and draining; removing shell of coconut, and collecting coconut juice; cutting navel oranges into pieces, cutting apples into pieces, cutting lemons into pieces, peeling pineapples, cutting into pieces, and removing shells of water chestnuts to form navel oranges, apples, lemon pieces, pineapples and water chestnuts with shells removed;
II: mixing the lemon slices obtained in the step I, dried lily and lotus seeds, adding water, cooking, adding rock sugar, and stirring to melt to form a premixed fermentation material; mixing the premixed fermentation material with the coconut juice, the navel orange blocks, the apple blocks, the pineapple blocks and the hulled water chestnuts obtained in the step I, adding purified water, performing sealed fermentation at 30-34 ℃ for 3 days, stirring for 1 time in the morning and evening every day, wherein the strong corn fragrance is generated on the first day, a small amount of fine foam is generated, a small amount of food materials float to the surface on the second day, the fermentation sour taste is generated, the foam is changed on the third day, the food materials float to the surface completely, the food materials can be discharged from a barrel, filtering material residues by using a filter screen, remaining material liquid to form the navel chestnut apple enzyme, filling the enzyme liquid in the barrel into a glass bottle, and putting the glass bottle into an ice box for cold storage for later use; the ferment disclosed by the invention has a sour taste in sweetness except for rich foams; the fermentation time depends on the temperature, and the beer needs to smell and taste during the preparation process, if the beer can smell the light beer-like mellow and taste the beer with smell;
the preparation method of the real fruit granules comprises the following steps: peeling potato, water chestnut, coconut pulp, pawpaw and saussurea involucrata respectively, removing seeds, and cutting into granules to obtain potato granules, water chestnut granules, coconut pulp granules, pawpaw dices and saussurea involucrata dices; respectively blanching, adding 10g of salt into each 10kg of the sweet potato granules, the water chestnut granules, the coconut meat granules, the pawpaw dices or the snow lotus dices, then blanching for 2 minutes in boiled water, immediately cooling to normal temperature by cold water, fishing out, respectively adding into the composite syrup, uniformly mixing, standing for 24 hours, covering a layer of xylitol on the surface, adding less than 3kg of xylitol into each 10kg of the sweet potato granules, the water chestnut granules, the coconut meat granules, the pawpaw dices or the snow lotus dices, and continuously standing for 24 hours; respectively taking out, dividing into 5 parts, respectively mixing with one part of the compound syrup, mixing well, standing for 24 hr, and finally, respectively cooking until the sugar degree is 80 degrees to form saccharified sweet potato granules, saccharified water chestnut granules, saccharified coconut meat granules, saccharified pawpaw and saccharified saussurea involucrata, wherein 16g of potassium sorbate, 8g of sodium dehydrowax and 4g of antioxidant are respectively added into each 10kg of saccharified sweet potato granules, saccharified water chestnut granules, saccharified coconut meat granules, saccharified pawpaw or saccharified saussurea involucrata, and the saccharified sweet potato granules, the saccharified water chestnut granules, the saccharified coconut meat granules, the saccharified pawpaw and the saccharified saussurea involucrata are mixed according to the weight ratio of 1:1:1:1: 1:1 to obtain the real fruit granules.
The compound syrup is prepared from the following raw materials: 20 parts of trehalose, 20 parts of white granulated sugar, 12 parts of water, 0.5 part of ginger, 0.06 part of lemon, 0.7 part of pineapple, 3 parts of loquat juice, 5 parts of coconut juice and 0.01 part of cherokee rose fruit.
The preparation method of the compound syrup comprises the following steps: weighing all the raw materials of the compound syrup according to the weight, uniformly mixing, heating to 83 ℃, and cooking for 2 hours to obtain the compound syrup.
The preparation method of the coconut chestnut and pearl vine stuffing comprises the following steps:
(1) mixing lotus, peanut slices, trehalose, xylitol solution, corn oil and peanut oil, cooking for 1.5 hours at 100 ℃, and then pulping to form mixed slurry with the particle size of 80-200 meshes;
(2) and (2) cooking the mixed slurry obtained in the step (1) for 2 hours at 100 ℃, adding pineapple puree, cranberry, pure winter melon, enzyme, jaboticaba and fruit particles, frying at 150 ℃ until the sugar degree is 55-65 ℃, adding white bean paste and arrowroot flour, continuously frying at 150 ℃ until the sugar degree is 69 and the water content is 22.1%, and thus obtaining the coconut chestnut precious vine stuffing.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. The coconut chestnut and precious vine stuffing is characterized by being prepared from the following raw materials: lotus, peanut slices, trehalose, xylitol solution, corn oil, peanut oil, pineapple mud, cranberry, pure winter melon, ferment, jaboticaba, real fruit grains, white bean paste and arrowroot, wherein the real fruit grains comprise saccharified potato grains, saccharified water chestnut grains, saccharified coconut pulp grains, saccharified papaya slices and saccharified snow lotus slices.
2. The coconut chestnut and precious vine filling according to claim 1, wherein the coconut chestnut and precious vine filling is prepared from the following raw materials in parts by weight:
4-8 parts of lotus, 6-12 parts of peanut chips, 1-3 parts of trehalose, 0.9-1.3 parts of xylitol solution, 18-26 parts of corn oil, 1.0-2.0 parts of peanut oil, 2-6 parts of pineapple mud, 0.3-0.7 part of cranberry, 0.3-0.7 part of pure winter melon, 0.5-1.5 parts of ferment, 0.5-1.5 parts of jabotium fruit, 3-7 parts of real fruit grains, 10-26 parts of white sweetened bean paste and 0.4-1.2 parts of arrowroot.
3. The coconut chestnut and precious vine filling according to claim 1, wherein the coconut chestnut and precious vine filling is prepared from the following raw materials in parts by weight:
6 parts of lotus, 9 parts of peanut slices, 2 parts of trehalose, 1.1 parts of xylitol solution, 22 parts of corn oil, 1.5 parts of peanut oil, 4 parts of pineapple mud, 0.5 part of cranberry, 0.5 part of pure winter melon, 1 part of ferment, 1 part of jaboticaba, 5 parts of real fruit grains, 18 parts of white bean paste and 0.8 part of arrowroot.
4. The coconut and chestnut cranberry filling according to any one of claims 1-3, wherein the enzyme is a coconut and apple enzyme, and the enzyme is prepared from raw materials including coconut, navel orange, apple, lemon, pineapple, water chestnut, rock candy and honey.
5. The coconut chestnut and precious vine filling according to claim 4, wherein the enzyme is prepared from the following raw materials in parts by weight: 2 to 4 portions of coconut, 0.6 to 0.8 portion of navel orange, 0.6 to 0.8 portion of apple, 0.2 to 0.4 portion of lemon, 2 to 4 portions of pineapple, 0.2 to 0.4 portion of water chestnut, 0.5 to 1.5 portions of rock candy and 0.2 to 0.6 portion of honey.
6. The coconut chestnut and cranberry filling according to claim 5, wherein the preparation method of the ferment comprises the following steps:
i: cleaning coconut, navel orange, apple, lemon, pineapple and water chestnut, soaking in saline water for 5-10 minutes respectively, then soaking in clear water for 10-20 minutes respectively, taking out, washing with clear water, and draining; removing shell of coconut, and collecting coconut juice; cutting navel oranges into pieces, cutting apples into pieces, cutting lemons into pieces, peeling pineapples, cutting into pieces, and removing shells of water chestnuts to form navel oranges, apples, lemon pieces, pineapples and water chestnuts with shells removed;
II: mixing the lemon slices obtained in the step I, dried lily and lotus seeds, adding water, cooking, adding rock sugar, and stirring to melt to form a premixed fermentation material; mixing the premixed fermentation material with the coconut juice, the navel orange blocks, the apple blocks, the pineapple blocks and the hulled water chestnuts obtained in the step I, adding purified water, carrying out sealed fermentation at 30-34 ℃ for 2-4 days, stirring for 1-2 times every day, filtering, removing material residues, and retaining material liquid to form the navel coconut shell apple ferment.
7. The coconut chestnut and cranberry filling according to claims 1-3, wherein the preparation method of the real fruit particles comprises the following steps: peeling potato, water chestnut, coconut pulp, pawpaw and saussurea involucrata respectively, removing seeds, and cutting into granules to obtain potato granules, water chestnut granules, coconut pulp granules, pawpaw dices and saussurea involucrata dices; respectively blanching with saline water, immediately cooling to normal temperature with cold water, taking out, respectively adding into the compound syrup, mixing, standing for 12-48 hr, covering a layer of xylitol on the surface, and standing for 12-48 hr; respectively taking out, dividing into 5 parts, respectively mixing the fished sweet potato granules, the water chestnut granules, the coconut granules, the pawpaw dices and the snow lotus dices with one part of the other compound syrup, uniformly mixing, standing for 12-48 hours, and finally respectively cooking until the sugar degree is 78-82 degrees to form saccharified sweet potato granules, saccharified water chestnut granules, saccharified coconut granules, saccharified pawpaw dices and saccharified snow lotus dices for later use, and mixing to obtain the real fruit granules before use.
8. The coconut chestnut and cranberry filling according to claim 7, wherein the composite syrup is prepared from the following raw materials in parts by weight: 15-25 parts of trehalose, 15-25 parts of white granulated sugar, 10-14 parts of water, 0.3-0.7 part of ginger, 0.05-0.08 part of lemon, 0.6-0.8 part of pineapple, 3-5 parts of loquat juice, 5-7 parts of coconut juice and 0.005-0.015 part of cherokee rose fruit; the preparation method of the compound syrup comprises the following steps: weighing all the raw materials of the compound syrup according to the weight, uniformly mixing, heating to 80-86 ℃, and boiling for 1-3 hours to obtain the compound syrup; the saccharified sweet potato grains, the saccharified water chestnut grains, the saccharified coconut meat grains, the saccharified papaya dices and the saccharified snow lotus dices are mixed according to the weight ratio of 1:1:1:1:1 to form the real fruit grains; adding 10g of salt into 10kg of sweet potato granules, water chestnut granules, coconut meat granules, papaya dices or snow lotus dices in the blanching process; the addition amount of the xylitol is less than 3kg per 10kg of potato granules, water chestnut granules, coconut granules, papaya slices or snow lotus slices; adding 16g of potassium sorbate, 8g of sodium dehydro-wax and 4g of antioxidant into 10kg of the saccharified sweet potato granules, the saccharified water chestnut granules, the saccharified coconut meat granules, the saccharified pawpaw dices or the saccharified snow lotus dices respectively, uniformly mixing for later use, and mixing before use to obtain the real fruit granules.
9. A method for preparing a coconut chestnut and cranberry filling according to any one of claims 1 to 8, wherein the method comprises the steps of:
(1) mixing lotus, peanut slices, trehalose, xylitol solution, corn oil and peanut oil, cooking for 1-2 hours, and then pulping to form mixed slurry;
(2) and (2) cooking the mixed slurry obtained in the step (1) for 1-2 hours again, adding pineapple puree, cranberry, pure winter melon, enzyme, jaboticaba and real fruit grains, frying until the sugar degree is 55-65 ℃, adding white bean paste and arrowroot, and continuously frying until the sugar degree is 68-70 ℃ and the water content is 21-23.5%, thus obtaining the coconut and chestnut and cranberry stuffing.
10. The method for preparing coconut chestnut and cranberry filling according to claim 9, wherein in step (1), the particle size of the mixed slurry is 80-200 meshes, the cooking temperature is 95-100 ℃, in step (2), the re-cooking temperature is 95-100 ℃, and the frying or continuous frying temperature is 140-160 ℃.
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